Easy bastardised recipe of Momofuku's Crack Pie

12 August 2010, 12:01


The first time I tried the famed Momofuku Milk Bar ‘Crack Pie’ was waaay back in March at Jacq’s 21st made by Ellie. It was everything I had heard- rich, sweet, gooey and would have cost US$44 per pie at the New York eatery. Now, I bake full time at The Biscuit Tree and most of the time the last thing I want to do when I get home is bake. I don’t like super long recipes that use millions of bowls cos I hate washing up. And I didn’t want to make the crust because I am lazy and used my own shortbread so if you want to follow the original recipe click here. The recipe makes 2 pies which is awesome because once you try it you’ll never look back cos it is freaking addictive hence the name ‘crack pie’. (Drugs are bad mmkay?)


Line up your ingredients:
297g sugar
198g light brown sugar
1/4 tsp salt
21g milk powder
1 cup butter, melted
3/4 cup plus a scant 2 Tbsp heavy cream
1 tsp vanilla extract
8 egg yolks

For the crust:
600g biscuits (cos I wasn’t making the base from scratch)
2 Tbsp melted butter


So whiz the 600g biscuits in a blender until all crumbly and add the 2 Tbsp of melted butter. Give it a stir and the mixture should be just about able to re-form into dough. If not add more butter but be careful of adding too much or the tart shell will leak and be greasy. I used Traditional Scottish shortbread cos I like a buttery crust over a digestive cookie type of crust but hey whatever floats your boat


Divide the biscuit mixture into 2 pie/tart tins. I used one round tart pan and one rectangular tart pan. Press the crust into each shell to form a thin, even layer along the bottom and sides of the tins. Don’t leave any holes!


Pre-heat oven to 175C. In a large bowl, whisk together the sugar, brown sugar, salt and milk powder. I was annoyed that the smallest packed of milk powder I could buy at Woolies was one freaking kilo. I now have 980 grams of milk powder left oh gawd. And no I don’t like yoghurt. Or drinking milk straight.


Whisk in the melted butter. It’s alot easier nuking the butter in a measuring cup instead of measuring out the one cup of butter and then nuking. It may seem obvious but wow my brain doesn’t work when I bake at night! Also yes that is a crapload of butter. IT’S WHAT MAKES IT SO TASTY.


Then whisk in the cream and vanilla


Gently whisk in the egg yolks, being careful not to add too much air. Yes that’s alot of eggs. I have so much egg white now i have nfi what I’m gonna do with em (no way am I doing macarons)


Divide the filling evenly between the 2 prepared pie shells. I wanted some of the filling by itself so filled some ramekins too heh Bake the pies, one at a time, for 15 minutes, then reduce the heat to 165C and bake until the filling is slightly jiggly and golden brown for about 10 minutes. Bake longer if you want a firmer filling.


Remove the pies and cool on a rack. Dust with a lil icing sugar and tadah! The pie is meant to be eaten chilled but honestly I preferred to eat it while it’s still warm. With a spoon. Standing at the sink.


Yeah my plating sucks balls but I really wanted some ice cream to go with my warm gooey tart oh baby enjoy the crack pie dudes! And remember drugs are bad!

 

 

  1. I’ve never had this, but judging by its popularity, ingredients and looks I can imagine it would be delicious!

    — Maria @ Scandifoodie    Aug 12, 05:56 AM    #

  2. So many egg yolks…. how’s that cholesterol doing again, Suze? ;)

    — Fiona    Aug 12, 07:30 AM    #

  3. 1 cup butter, 0.5kg sugar and 8 eggs! That’s a heart attack in a slice right there! And you are one insane person Suze.

    — Phuoc'n Delicious    Aug 12, 09:20 AM    #

  4. This is the recipe I’ve been looking for. I’ve always wanted to make this pie but been put off by how involved the original recipe was. Thanks!

    — Trissa    Aug 12, 09:51 AM    #

  5. After I saw Ellie’s version I really wanted to have a go at making it as everyone just raves about crack pie. I like your simple version and it looks awesome, numm!

    — Sara (Belly Rumbles)    Aug 12, 10:58 AM    #

  6. YUM!! and what a colourful whisk you have!

    — Iron Chef Shellie    Aug 12, 11:12 AM    #

  7. That looks yum! What sort of cookies did you use for the base?

    — Riss    Aug 12, 11:31 AM    #

  8. I made this twice, once with the original recipe, then once using a 1/2 and 1/2 mixture of shorbread/digestives with a splash of cornflakes.
    The trick is to not fill the second pie until its almost ready to bake otherwise the thick goey filling overtakes the base completely making it impossible to serve.
    I love Crack Pie!

    — Meggy    Aug 12, 11:50 AM    #

  9. I’ve wanted to make crack pie for ages but it seems like such a waste to make a biscuit and then crush it all up haha so I like your cheat’s version :) Care to share some of that leftover milk powder? =P

    — Jacq    Aug 12, 11:51 AM    #

  10. Crack pie for pie cracks. :P

    — Michelle Chin    Aug 12, 12:21 PM    #

  11. Lol everytime I look at the title, I think “bastard pie” and “bastard cracks”.

    — Karen | C&C    Aug 12, 01:02 PM    #

  12. OMG that looks AMAZING. I went there when I was in NY but I was overwhelmed by choice and didn’t get teh Crack Pie. One thing I will probably always regret! Haha,. I will have to try to make your recipe! It looks GORGEOUS.

    — amy    Aug 12, 01:51 PM    #

  13. It looks incredible, I will have to have a go at making it!

    — Georgia    Aug 12, 03:00 PM    #

  14. Hey watch it, some of us make a living from drugs! I’ll make you a REAL crack pie, but it won’t be as tasty :)

    — carly/fivesquaremeals    Aug 12, 04:06 PM    #

  15. It looks quite a bit like the recipe for butter tarts…. but they have pecans or almonds in them… Certainly looks good though!!

    — Jacey    Aug 12, 06:34 PM    #

  16. I reckon your plating skills look pretty pro although I reckon you should’ve gone for authenticity and set up the shot over the sink. Lol. As for milk powder excess, I often use it in pancakes.

    — Helen (grabyourfork)    Aug 12, 08:06 PM    #

  17. Whoa, I’m in awe that you bake all day then go home and bake some more :) The crack pie does look very habit-forming. And egg whites = pavlova?

    — shaz    Aug 12, 08:36 PM    #

  18. one word —> decadent :)
    I’m with you about long recipes and tonnes of plates. I hate washing up too, that’s why we need hubbies to sort this out..;) juz kidding.
    Why not use the leftover egg whites in making a sponge cake?

    — Emily    Aug 12, 09:00 PM    #

  19. This must have been awesome, especially with your shortbreads as a base.

    I wouldn’t care how it was served so long as I got my fix :)

    — Simon @ the heart of food    Aug 12, 09:48 PM    #

  20. oh boy this looks delightful! Thanks for sharing!!!

    — Lisa    Aug 13, 08:42 AM    #

  21. This looks aweseome! I want some crack now…

    — Betty @ The Hungry Girl    Aug 13, 08:43 AM    #

  22. Ah, crack pie! I must make it again. Thanks for giving me an idea or using the shortcut for the crust. It’s so much easier this way :)

    — Ellie (Almost Bourdain)    Aug 13, 09:59 AM    #

  23. Oh jolly gosh, the ingredients in this crack pie sound delicious. seriously addictive sounding.

    I couldn’t make the entire thing, i have an addictive personality.

    — Laura (Starloz)    Aug 13, 12:36 PM    #

  24. Yeaah!! I too slothed it and made the base with GF biscuits, and also have a whopping stash of milk powder :D

    — Shanks    Aug 13, 03:12 PM    #

  25. Changing the base is a great idea. It’s a real time
    saver. Crack pie is flipping delicious. Great job Suze…

    — Katherine    Aug 13, 10:59 PM    #

  26. I like the way you simplified the Crack Pie recipe! Very clever. Have you ever thought about selling them? If you decide to, let me know. I’ll buy a dozen. :)

    — marvs @ eatmarvin.com    Aug 14, 03:50 AM    #

  27. OMG this looks sooo good! I have to try it now!

    — Cynthia    Aug 14, 06:35 PM    #

  28. I have to confess I’m a Crack Pie Addict, Shanks made one a couple of months ago out of packet rice based biscuits to make it gluten free and it worked just as well, glad you found a short cut too!

    — Moya    Aug 14, 11:08 PM    #

  29. Ha! Can’t believe the news of famous NY Momofuku Milk Bar crack pie has made it’s way to Australia ;) It is my FAVORITE pie. Everytime I venture around the Milk Bar, I can’t help but get a slice. Their soft serves are amazing too (I had a sugar cookie soft serve with cheddar popcorn as my topping – sweet and savory! mmm!)

    — Stella    Aug 15, 02:05 AM    #

  30. cannot. wait. to try making this! I like your lazy/easy version too :)

    — Lisa    Aug 15, 01:14 PM    #

  31. I just made crack pie yesterday and also now have the almost 1 kg of milk powder left over. Got any suggestions for it? ;)

    — Kat    Aug 26, 12:40 PM    #

  32. Made this for a friend’s birthday and had to cut the amount of sugar by nearly half because I had not enough but it still turned out fantastic :) Thanks for the simplified version!

    — Gninethree    Apr 14, 12:01 AM    #

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